Blog Forman and Field

Danny – the hopeless romantic – seems at his happiest when inflicting devastation on the kitchen with “two very lovely and very naughty twins”, or cooking up a delicious storm to please Mrs FU. Known for his culinary ambition (whole, home-dug pit barbequed lamb anyone?), Danny has put together a superbly-stinky Anchoïade, a simple but sumptuous seared-salmon main with our Royal Fillet of smoked salmon, and the piece de la resistance, the Luuuuurve Trifle. Tres bonne.

Twitter: @foodurchin

Fighting talk: I’m going to win because I am dripping with love and romance. And with the ingredients given, I am going ooze l’amour all over the plate like a sexy, sweaty, culinary Barry White.

Cook-off kitchen soundtrack: Anything by the Walrus of Love.

Read the full entry here: http://foodurchin.blogspot.com/2011/01/luuuuuurve-trifle.html

The ‘Luuuuurve Trifle’

Serves 2 horny devils

For the base

4 Amaretti biscuits

For the jelly

20 boozy cherries (from Forman and Field’s brandied cherries)

100 ml of the reserved brandy/cherry liquor

Juice of 2 blood oranges

Shot of cherry vodka (optional – we had some homemade stuff kicking around in the cupboard)

2 sheets of gelatine

for the custard

150 ml full fat milk

1 egg yolk

1 tbsp caster sugar

A couple of drops of vanilla essence.

1 sheet of gelatine

For the whipped cream

100 ml double cream

2 tsps tarragon jelly

Method

Take two large wine glasses or any other suitable vessel and place 2 Amaretti biscuits in each one.

Stone and half the cherries and place in a pan along with brandy and juice from blood oranges (and optional shot of vodka) and gently warm through on the hob. Meanwhile soak two sheets of gelatine in a bowl of water and after 5 minutes take back out, squeezing off any excess water. Take pan off the heat and stir through gelatine until dissolved. Pour in the mixture up to roughly two thirds of each glass. Leave to cool and then place in the fridge for an hour or so to set.

Heat the milk in another pan, bringing slowly to boiling point, then take back off and leave to cool slightly. Beat the egg yolk in a bowl with the sugar and vanilla essence and then pour the milk onto the yolk mixture, continually stirring whilst doing do. Place the pan back on a gentle heat and stir for 5 minutes until the mixture thickens enough to coat the back of a spoon. Strain into a bowl. Again soak one sheet of gelatine in some water, squeezing off the excess and stir through custard until dissolved. Again, leave to cool and then pour onto set jelly up to about 1-2cm further up the glass. Place back in the fridge to set custard.

Just before serving combine the double cream and tarragon jelly in a bowl and whip till nice and stiff (oo-er). Pipe the cream around in a swirly pattern on top of the custard if you feel so inclined or simply spoon a splodge into each glass. Top each trifle with a whole boozy cherry.

Enjoy.

Never one to shy away from a challenge, MiMi (that’s two capital M’s) is definitely one of the wackier stalwarts of the London food-blogging scene. Known for taunting all things Masterchef and her fabulous Burmese feasts, MiMi constructed a beautiful Bento box for her sweetheart followed by an indulgent and impressively technical cheesecake.

Twitter: @Meemalee

Fighting talk: “Meemalee’ s Kitchen is going to win your hearts – you’ll melt when you see what I magick up”.

Kitchen cook-off sound track: Mondo Cane by Mike Patton of Faith No More fame (his interpretation of Italian love songs from the Sixties).

Read the full entry here: http://www.meemalee.com/2011/01/lancashire-cheese-cake-salmon-bento.html

Salmon, Anchovy and Horseradish Korokke

* 100g Royal Fillet of smoked salmon

* 4 garlic marinated anchovies

* 1 egg

* 200g panko breadcrumbs

* 1 tsp horseradish sauce

* 1 tsp furikake seasoning

* Enough oil for deep-frying

Mince the salmon and the anchovies and then mix thoroughly with half the panko and all of the rest of the ingredients.

Form into 2 inch long croquette shapes and roll each croquette in the remaining panko.

Deep-fry no more than four croquettes at a time for a couple of minutes and then drain on kitchen paper.

My finished bento for my husband – smoked salmon stars, sugar snap peas, heart shaped onigiri, salmon korokke, heart shaped egg, cherry tomatoes, all on a bed of sushi rice sprinkled with black sesame seeds.

Kirkham’s Lancashire Cheesecake and Honey Sundaes

I’m not really one for desserts, but my husband has a sweet tooth and the way to a man’s heart is well known, so I’m determined to come up with something special as a Valentine’s bonus.

I figure the Lancashire cheese is surprisingly delicate, so as soon as I finish popping the brandied cherries in my mouth, I decide to make my beloved a spin on a traditional cheesecake.

The tarragon jelly is sweet with a hint of aniseed so I work this into the biscuit base. The herbiness complements the lime zest in the cheesecake topping.

For the base

* 8 digestive biscuits

* 1 tbsp melted butter

* 1 tbsp Regent’s Park honey

* 1 tbsp tarragon jelly

For the topping

* 25 brandied cherries

* 2 tbsp lovage cordial (optional)

* 150 ml double cream

* 25g Kirham’s Lancashire Cheese, finely grated

* 1 tbsp agar flakes or 1 gelatin sheet

* 3 tbsp Regent’s Park honey

* 1 tbsp caster sugar

* 1 tsp vanilla extract

* Zest of 1 lime

Crush the biscuits, add all the other base ingredients and mix thoroughly. Press into the base of two large wine glasses and chill.

Reserving two of the cherries, stone and destalk the rest and blend these with 2 tbsp honey, the lovage cordial if using, and a little of the cherry brandy until it turns into a sort of compote.

Dissolve the gelatine/agar in a little hot water. Whip the cream till stiff, then beat in the grated cheese, gelatine, sugar, lime zest and vanilla extract.

Layer half the cream mixture into the glasses. Then split the cherry compote between them.

Finish with the rest of the “cream cheese” and top with the reserved cherries.

Finally, warm the last tablespoon of honey and drizzle all over the cheesecake sundaes.

So that’s what I did using all the ingredients in my mystery box from Forman & Field for the Forman’s Love Cook Off.

Meemalee’s Valentine’s Day Menu

First course (for work)

a Bento of Salmon Sashimi Stars, and Salmon, Anchovy and Horseradish croquettes so the seduction starts while we’re apart (heh) … actually I’ve had all the bento paraphernalia for a while but not got round to using it, so this was well overdue.

Second course (for play)

He comes home to a light but luscious Lancashire Cheesecake and Honey Sundae with cherry compote on a tarragon biscuit base.

Feisty Latino lady of the group, what Carla lacks in enthusiasm for Valentine’s day itself she more than makes up for in her love of good grub. Playing fast and loose with the ingredients, Carla controversially sneaked some piggy pork belly into her main course, but made less contentious and equally beautiful dishes of Royal Fillet of smoked salmon crostata and honeyed ricotta with brandied cherries either side.

Twitter: @bribedwithfood

Fighting talk: “Because I’m a Jedi that handles a chef’s knife better than a light saber and knows more about Food than Force.”

Kitchen cook-off sound track: AC/DC “Back in black”

Read the full entry here: http://www.canbebribedwithfood.com/2011/01/formans-love-cook-off-indulgent-menu.html

I like cooking for friends and family too, but the meals I cook for myself always seem to taste better. An indulgence that I’m realising more and more people are taking up.

And so my “Love Meal” is not a V-Day one and I haven’t cooked it for another half.

It’s a Love Meal from me to me, because, you know, I deserve one.

I really enjoy nibbling and having a glass of wine whilst I cook so the marinated anchovies with garlic I found in my mystery box where just the thing I needed – Plump, flavoursome and fresh.

Aperitivo bliss at its best.

I then swiftly moved on to a savoury “crostata” of tarragon jelly topped with slices of the most amazingly delicate Royal fillet smoked salmon I have ever tried.

The pastry was a savoury adaptation of Italian “pasta frolla” – All lemony and peppery.

To give it a little colour I added a baby spinach salad to the side with Dijon and shallots dressing.

Ooooh, yeah!

My main was made of slow roasted pork belly with a white wine and horseradish gravy unceremoniously plonked over a bed of “risi e bisi” that enjoyed the addition of shredded little gem lettuce because I like green and, well, lettuce made my risotto look greener and more fun.

And last, but not lease dessert: ricotta whipped with Regent’s Park honey and cream, topped with warm brandied cherries and a balsamic reduction.

Not too shabby for a “I love me meal”, eh?!

Contrary to the title of his blog, budding bloggers wouldn’t go far wrong looking to him for inspiration. Experience in restaurant management as well as a few years in the pro-kitchen make Paul a worthy adversary to his fellow competitors, and by the looks of his recipes one to look out for. Eager beaver of the group, Paul was first to present his dishes; utilising our Royal Fillet of smoked salmon in his starter, a novel take on the humble fish finger sandwich, and a delectably unusual finish.

Twitter: @nonsensepipe

Fighting talk: My humble 30 years on this planet have just been preparation for this monstrous task… May the best cook win!

Kitchen cook-off soundtrack: Metronomy “Radio Ladio”

Read the full entry here: http://www.hownottodoafoodblog.com/2011/01/forman-and-fields-love-cook-off.html

Smoked Salmon with a Salmon and Prawn Mousse and Cherry, Brandy and Balsamic Vinegar

The smoked salmon was such a fantastic raw ingredient I wanted to do as little as possible to it.  So I prepared a simple dish of Smoked Salmon with a Salmon and Prawn Mousse and Cherry, Brandy and Balsamic Vinegar dressing to cut through the creamy richness of the mousse and salmon.

For this quite simple dish slice the Smoked Salmon and use four pieces per portion.  For the mousse use 100g of the Smoked Salmon, 100g of Prawns, a squeeze of Lemon, a dash of double cream and 1 egg (White only).  Use a blender to pulse all the ingredients except the egg white to combine them.  You don’t want to obliterate the textures but you want an almost smooth and workable paste at this point.

Separately whisk your egg white until it is light and firm and fold them together to create a light and airy mousse.  Please note this contains RAW egg white so is probably not suitable for some people with issues.  The dressing was easy; stone the cherries, place in a small blender with some of the marinating brandy and a dash of balsamic to give you that sweet and sour edge.  Arrange the Smoked Salmon and the Mousse on a round of toast and eat!

Anchovy Soldiers and definitely not Fish Fingers…

For the mains I looked to my youth for inspiration (this is actually a lie, I hated fish fingers as a child) and I’d wanted to use a technique I’d seen on the Great British Menu for quite some time so I went for an adult take on a childhood (I just can’t help myself) favourite.  Anchovies Soldiers (Fish Fingers) Horseradish and Pommes Puree (Mash) and Pea Shoots (Peas Obvs)!

You can all work out how to make Pommes Puree right and stick some Horseradish in it?  Good I’ll tell you how to make the Anchovy Soldiers then.  This is incredibly simple; get some white sliced bread on a chopping board, remove the crusts and roll it out flat until it’s about 3mm thick.  Arrange a suitable finger of Anchovies, roll and seal with some egg wash made from the yolk you saved earlier.

Pan fry till golden on all sides and arrange on the plate with the Horseradish Pommes Puree and the Pea Shoots.  This might sounds strange but it was deeply satisfying.  The now crunchy coated, salty white anchovies work well with the creamy puree and both combine well with the fresh green hit of the pea shoots.

Making the Cheese and Honey Parcel!

The eagle eyed amongst you will have spotted that I have three ingredients left!  What to do with Lancashire Cheese, Apple and Tarragon Jelly and Regents Park Honey.  I’m a bit of a food pervert at times, I love sweet and savoury; Marmite and Strawberry jam on toast being a prime example.  With that in mind I wanted to make a dessert with the cheese but do something a little different as well!

Honey goes with cheese wonderfully so I decided to combine the two.  It’s wasn’t long before the idea was formed.  I had to make a Cheese and Honey Parcel and serve it with some of the warmed Apple and Tarragon jelly.  I couldn’t think of anything else to do so this was either a moment of genius or frustrated pragmatism, I haven’t decided yet…

You can make your own puff pastry but I haven’t as it’s so much easier to simply buy the stuff.  Roll the pastry out nice and thin and cut into rounds, place a tea spoon of honey in each and add a chunk of the cheese as well.  Seal and egg wash then bake in a hot oven for approx 10/15 minutes or until golden.  Whilst these are cooking simply pour your jar of Apple and Tarragon Jelly into a pan and melt it… Instant sauce!  Serve with a splash of double cream.

It might sound odd but the warm, sweet and savoury combination worked extremely well.  The slightly salty cheese perfectly offset by the sweet floral punch of the delicious Regents Park Honey.  I’d like to think this was a good way to use the raw ingredients as any but let me know what your thoughts are!

Caroline Boucher of the The Observer’s latest feature on Christmas gifts chosen by the great and the good of the the food scene is a good source of inspiration if you’re stuck for what to buy this year. It also shows that when it comes to the ultimate gourmet gifts (or gifts for the ultimate gourmets?), we have everything covered!

Stichelton cheese: Chosen by Michel Roux Snr, chef

“I would like an unpasteurised Stilton. They have a much creamier taste.”

Find a wedge of the creamiest Stichelton in our Speciality Cheese Selection.

Trealy Farm charcuterie: Patrick Holden, food campaigner

“Charcuterie from Trealy Farm’s range of salamis and air-dried hams made from their traditional breeds of pigs. And organic apple juice from Ragmans Lane Farm.”

Trealy’s Monmouthshire Air Dried Ham is our favourite too, as good as any prosciutto.

Formans smoked salmon: Giorgio Locatelli, restaurateur

“Formans salmon is wild and only slightly smoked – the deepness of the flavour is great. In Italy you have smoked salmon for Christmas. It’s my father’s favourite, which makes it a must every year!”

Did we mention we Smoked Salmon? Just as we have done for 105 years!

Neal’s Yard cheeses: Adam Byatt, chef

“I would plan to enjoy these on Boxing Day, but would no doubt crack the box open at about 8pm on Christmas Day itself!”

All our cheeses come from Neal’s Yard Dairy, they are undoubtedly the best maturers in the country.

Bespoke tea: Annie Bell, food writer

“I can never find my perfect breakfast tea, so I would love to be given a bespoke tea blend from the Tea Palace. You describe your dream tea and their blenders design a brew to suit. They came up with a fantastic blend for me – Annie’s Dream Cuppa – a blend of Assam Harmutty and Ceylon Rilagala, with Castleton Second Flush Darjeeling.”

Find a tin of superlative Tea Palace Earl Grey in our refined Afternoon Team Hamper.

If you prefer a ready made hamper, have a look at our collection on our gift hampers pages here – http://www.formanandfield.com/giftsandhampers

The food writers have started their Christmas recommendations for 2010 so we thought we’d give you a roundup of some recent articles on Forman & Field and reviews of our food.

Click on the images to read the articles in full.

The Telegraph taste test our Pickled Shallots:

The Telegraph - Stella Magazine, October

The Spectator review of Potted Lobster:

The Spectator - Scoff, October

Anthony Worral Thompson tastes our Bread Sauce for the Express:

The Express - S Magazine, October

The Telegraph taste test our London Cure Smoked Scottish Salmon:

The Telegraph - Stella Magazine, November

Delicious. magazine recommend Mrs Forman’s Baked Cheesecake:

Delicious. Magazine, December

Delicious. magazine review of our Star Hamper:

Delicious. Magazine, December

Don’t just take their word for it, now’s the time to put us to the test yourself!

This film was created and produced by Steve Clarke and Alex Gulland www.contentedbrands.com

Hot smoked salmon is as versatile as it is delicious. Serve it warmed through in whole pieces for an elegant main, flake it into a salad or treat yourself to a very posh sandwich filling by mixing with some creme fraiche and topping with rocket.

The knack to hot-smoking is allowing the fish to cook gently without drying out, imparting a soft smoky flavour in the process. Tricky but not impossible, and with over a hundred years’ experience we like to think we know what we’re doing.

Our new Hot Smoked Wild Salmon is made with the king of fish, delicately cured and roasted in our kilns with pure oak smoke to enhance the flavour. Smoked fish royalty.

Eating East – http://www.eatingeast.co.uk- is a brilliant website for anyone interested in good food in East London. There’s a vibrant food scene developing around these parts and this is about the best resource on the web for restaurant and event reviews, new launches, producer profiles and interviews. They do a brilliant job in turning up new talent so it’s well worth keeping up to date with.

We met them first at the Hackney Wicked arts festival earlier this year and were delighted when they suggested coming back to the factory for a tour, interview with Lance Forman and a very comprehensive smoked salmon tasting.

Click here to read the article in full – http://www.eatingeast.co.uk/2010/08/30/lance-forman/

We only stock British produced food here so it was something of a surprise to us to receive some really good reviews when the Observer Food Monthly taste tested all things Scandinavian. Rumours of an entry to Eurovision and a forthcoming Forman’s Sauna are, however, greatly exagerated.

Have a read of what Danish Chef Rene Madsen thought of our efforts by clicking the images below

Observer Food Monthly April 2010

Observer Food Monthly April 2010

… and here’s your shopping list…

London Cure Smoked Scottish Salmon – 5 stars

Chef’s Gravadlax – 5 stars

Peter’s Yard Crispbreads – 5 stars

Breads Etc Five Seed Rye Sourdough Bread – 5 stars